Hummus is a staple in my house! Not only is it delicious, but it can be a snack, spread on a sandwich, or a main entree when topped with hearty vegetables or crispy meat. That is a gold star dish in my eyes.
The trick to super smooth hummus has to do with how you cook your chickpeas or if using a can, how you peel them. The chickpea has a paper-like skin on the outside that can make for a not so smooth mouth feel. To combat that, if you are cooking dried chickpeas you add 1 teaspoon baking soda for every half pound of legumes. This will break down the skin and leave you with a smooth paste. If you are using chickpeas out of a can, then you simply pop the skin off with your fingers. This does take a moment, but it is well worth it!!
1, 16 oz can chickpeas, extra for garnish (optional)
1/2 cup tahini paste
1 garlic clove
3 TBS lemon juice, additional for garnish
1/3 cup olive oil, additional for garnish
3 TBS cold water
basil or parsley for garnish
1. Drain chickpeas and peel the paper-like skin off.
2. Place chickpeas into the food processor and pulse until the legumes start to break up.
3. Add tahini paste, garlic, lemon juice, and olive oil to the food processor and blend. While the machine is going, add the water. Blend until smooth, about one minute.
4. Transfer to a bowl and drizzle with olive oil, lemon juice, sprinkle za'atar and fresh herbs.